Heat the oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up well, until browned and mostly cooked through, about 6 to 8 minutes.
Add the chili powder, smoked paprika, oregano, salt, cumin, coriander, black pepper, onion powder, and garlic powder. Stir well and let the spices toast for about 30 seconds.
In a small bowl, whisk together the beef broth, tomato sauce, and cornstarch until smooth.
Pour the mixture into the skillet and stir to combine. Simmer until thickened and saucy, about another minute or 2. Remove from heat and adjust seasoning if needed.
You may need 2 large tortillas to cut 4 rounds. Use a 5-inch circle cutter, or flip a small bowl upside down and trace around it with a knife or scissors. Cut carefully and set the rounds aside.
Lay a large tortilla flat. Spread nacho cheese in the center, leaving a wide border around the edges so you have room to fold.
Spoon taco meat on top of the nacho cheese, keeping the stack centered and not too wide.
Place a tostada on top, then spread sour cream over the tostada.
Add shredded lettuce, then chopped tomatoes.
Sprinkle shredded Mexican cheese blend on top of the tomatoes.
Place one tortilla round on top of the cheese. This creates a cap for the folds to seal onto.
Starting at one point, fold the edge of the large tortilla up and over the tortilla round, pressing gently so it sticks. Continue folding around the circle, creating pleats as you go and slightly overlapping each fold.
Once fully wrapped, press down firmly along the seams for 10 to 15 seconds to help it seal.
Heat a skillet over medium heat and lightly grease with oil or mayonnaise.
Place the crunchwrap seam-side down and cook until the folds are set and golden, about 2 to 3 minutes.
Flip and toast the other side until golden and warmed through, another 2 to 3 minutes.